Chinese broccoli

    20 min

    This is my favourite creation that combines Asian flavours with this wonderful veggie.

    67 people made this

    Serves: 4 

    • 1 bunch Gai Lan (Chinese broccoli), trimmed
    • 2 tablespoons caster sugar
    • 1 tablespoon cornflour
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 3 tablespoons hoisin sauce
    • 1 teaspoon minced fresh root ginger
    • 2 cloves garlic, minced

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
    2. Meanwhile, whisk the sugar, cornflour, soy sauce, vinegar, sesame oil, hoisin sauce, ginger and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

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    Reviews in English (47)


    I simply love Gai Lan. It is one of the best veggies I've ever had. I have found it at Chinese and Vietnamese markets, but usually I get it at the China Market near my house. It's bitter so ends up going really well with a sweeter sauce. This recipe is VERY close to what I usually do so I feel justified in reviewing it. When I blanch my gai lan, I put in a teaspoon of salt, teaspoon of baking soda and a thick slice of ginger (or some bottled minced is good too) in the water. For the sauce I like using some oyster sauce so it's half hoisin/half oyster. (I use vegetarian oyster sauce purchased at the Chinese market). I've also left out the oil and been fine, but the oil is good too. Other than that my recipe is pretty much the same. You could do less garlic if you don't like it, but I love garlic.  -  15 Feb 2010  (Review from Allrecipes US | Canada)


    Great combination of flavors for Gai Lan. I didn't boil it, just sauted in a bit of oil before adding the sauce. I added a cubed small kohlrabi as well.  -  02 Dec 2010  (Review from Allrecipes US | Canada)


    I like to use this sauce to toss not only Gai Lan, but also broccoli or green beans. It makes a flavorful veggie side for any asian meat & steamed rice dish. I find that half the sauce is plenty for 1 bunch or 1 pound of veggies, but this is just preference. I like my veggies just lightly coated. Thanks for the recipe!  -  09 Apr 2010  (Review from Allrecipes US | Canada)